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Molecules 2015, 20(6), 9686-9702; doi:10.3390/molecules20069686

Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace

Department of Chemical Engineering and Food Technology, Faculty of Science, University of Cadiz, International Agri-food Campus of Excellence, ceiA3, Box 40, 11510 Puerto Real, Cadiz, Spain
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Author to whom correspondence should be addressed.
Academic Editors: Derek J. McPhee and Dilip Rai
Received: 19 March 2015 / Accepted: 13 May 2015 / Published: 26 May 2015
(This article belongs to the Special Issue New Technologies for the Recovery of Natural Products)
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Abstract

The extraction yield, phenolic content, anthocyanin content and antioxidant activity of extracts from different varieties of red grapes, Cabernet Sauvignon, Merlot, Petit Verdot, Syrah, Tempranillo and Tintilla, using pressurized green solvents have been analyzed. Two techniques were studied and compared: supercritical fluid extraction (SFE) with CO2 + 20% ethanol and pressurized liquid extraction (PLE) with either ethanol, water or an ethanol/water mixture as the extraction solvents. The Petit Verdot variety allowed the highest global and phenolic yield, and antioxidant activity. The best conditios for PLE obtained from the experimental design and kinetic study were 50% ethanol/water as the pressurized solvent at 90 bar, 120 °C, a flow rate of 5 g/min and, an extraction time of 90 min. A statistical analysis of variance has been performed and it was found that temperature is the only variable that has a statistical influence on the extraction yield. The antioxidant activity levels of the extracts are very promising and they are similar to those obtained with the antioxidant tocopherol. View Full-Text
Keywords: high pressure extraction; pressurized liquid extraction; grape pomace; anthocyanins; antioxidant activity; phenolic compounds high pressure extraction; pressurized liquid extraction; grape pomace; anthocyanins; antioxidant activity; phenolic compounds
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Otero-Pareja, M.J.; Casas, L.; Fernández-Ponce, M.T.; Mantell, C.; Ossa, E.J.M. Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace. Molecules 2015, 20, 9686-9702.

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